Executive Sous Chef: Lead Banquets & Fine Dining

SRR Partners LLC; Moab (UT); On-site; USD 85,000 - 110,000; Full time

Job summary

Sorrel River Ranch Resort & Spa in Moab, Utah seeks an Executive Sous Chef to lead all kitchen operations across outlets, banquets, and events. You will train and mentor the team, control costs, and ensure top-quality, consistent plating.

You will oversee menu development, maintain HACCP compliance, and act as the kitchen lead in the Chef de Cuisine's absence, partnering with Front of House for an exceptional guest experience.

Qualifications

• Minimum 3–5 years of progressive culinary experience in a high-volume, high-quality restaurant, resort, or hotel environment.
• At least 2 years in a supervisory or sous chef role.

Responsibilities

• Oversee day-to-day operations of all kitchens and culinary outlets, including breakfast, lunch, dinner, banquets, and events.
• Serve as acting head of the kitchen in the absence of the Chef de Cuisine.
• Lead pre-shift meetings and communicate daily priorities, menu features, VIP guests, dietary needs, and event details to the team.
• Work the line and expedite as needed during service to maintain pace, quality, and consistency.
• Coordinate with Front of House leadership to deliver seamless service and an outstanding guest experience.
• Support banquet, event, and special-service operations, including planning production, staffing, and execution.
• Enforce HACCP standards and health regulations; maintain clean and organized kitchens.
• Recruit, train, and mentor cooks and kitchen staff; manage staffing and schedules.
• Protect confidential information including recipes and pricing; develop SOPs and production guides.

Skills

Leadership

Staff Training

Food Safety

Menu Development

Cost Control

Inventory Management

Education

Culinary degree or equivalent

Job description

Sorrel River Ranch Resort & Spa in Moab, Utah seeks an Executive Sous Chef to lead all kitchen operations across outlets, banquets, and events. You will train and mentor the team, control costs, and ensure top-quality, consistent plating.

You will oversee menu development, maintain HACCP compliance, and act as the kitchen lead in the Chef de Cuisine's absence, partnering with Front of House for an exceptional guest experience.